Double Creamy Chorizo & Tomato Fasta-Pasta
with Rocket & Parmesan Salad
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Golden pipes of penne combine with rich tomato paste, cream and smokey chorizo to create an elegant meal fit for only the best. Add a sharp Parmesan, carrot and rocket salad for crunch. Dinner is complete!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Penne
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Leek
400 g
Mild Chorizo
1
Tomato Paste
1 packet
Rocket Leaves
1 packet
Cream
(Contains: Milk)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1
Julienned Carrot
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Nutrition
You will need
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook penne over high heat until ‘al dente’, 12 minutes. Reserve some pasta water (see ingredients). Drain penne, then return to the saucepan.
Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, finely chop mild chorizo.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook chorizo and sliced leek, tossing, until golden, 4-5 minutes.
• Add tomato paste and cook until fragrant, 1 minute.
• Stir in cream (see ingredients) and garlic & herb seasoning, then cook, stirring, 1 minute.
• Add cooked penne and the reserved pasta water, then toss until well coated and combined, 1 minute. Season to taste with salt and pepper.
• In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper, then add julienned carrot and rocket leaves. Toss to coat and sprinkle with half the grated Parmesan cheese.
• Divide creamy chorizo and tomato fasta-pasta between bowls. Sprinkle over the remaining Parmesan cheese.
• Serve with rocket and Parmesan salad. Enjoy!
Little cooks: Add the finishing touch and sprinkle over the cheese!
